Honey Pecan Lobster

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

Honey Lobster with Candied Pecans: 
½ cup candied pecans 
4 egg whites 
2/3 cup mochiko (glutinous rice flour) 
1 cup vegetable oil for frying 
1 pound lobster meat, cut into large chunks 
1/4 cup mayonnaise 
2 tablespoons honey 
1 tablespoon canned sweetened condensed milk 
1 teaspoon soy sauce 
1 teaspoon lemon juice 
½ teaspoon sesame oil   

For the pancake: 
1 cup dashi or water 
1 1/2 cups all-purpose flour 
1 egg 
2 ounces grated Yukon Gold potato 
1 pinch kosher salt 
2 cups shredded cabbage 
2 cups Sauerkraut, rinse three times & remove excess moisture  
6 tablespoons chopped chives 
2 teaspoons toasted sesame oil 
4 tablespoons chopped pickled ginger 
Oil for pan-frying, unless using a griddle 

For the Dashi: (optional) 
1 ounce Kombu* 
4 ¼ cups water 
1 ounce Katsuobushi, (dried shaved bonito flakes)  
  *Kombu is a dried seaweed available at Asian markets.

Method:

Honey Lobster with Candied Pecans:  
Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip lobster into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.  
In a medium serving bowl, stir together the mayonnaise, honey, sweetened condensed milk, soy sauce, lemon juice and sesame oil. Add lobster and toss to coat with the sauce.  

For the Dashi:
To make the dashi, wipe the Kombu with a damp towel and place in pot with 4 ¼ cups of cold water. Bring the water to a simmer and remove from heat. Add the katsuobushi to the pot and cover. Let steep for about 15 minutes before straining; discard the solids, and let cool. You will have extra dashi stock, which can be refrigerated for a few days.

For the pancake:
To make the batter, combine the dashi or water, flour, egg, grated potato and salt in a large mixing bowl; whisk until smooth. In batches, add the cabbage, sauerkraut, chives, sesame oil and pickled ginger, and mix with a pair of tongs until thoroughly mixed. 
Over medium-low heat, heat a frying pan with about 1 tablespoon of oil. Add about 1-1/2 cups batter, and using a spatula, gently flatten into a pancake shaped about 1/2-inch thick.  
Cook until the bottom is golden brown, about 4 minutes, and flip. Cook on the other side, about another 4 minutes, or until golden brown. Remove to a plate, and keep warm. Repeat with remaining pancake batter.

To assemble: 
Top each pancake with lobster and squiggles of Japanese mayonnaise, creating a lattice pattern. Sprinkle a pinch of shaved bonito flakes and pecans on top.

 

Suggested Pairing: